bread made easy BM450
Contents
Basic bread - Programme 1 Egg Enriched White Bread
basic bread
1-7
rapid white & packet mixes
8
wholewheat
9 - 10
wholewheat rapid
11 - 12
French
13
sweet
14 - 17
unbleached white bread flour
quick bread
18 - 19
salt
cake
20 - 21
sugar
gluten free
22 - 25
dough
26 - 28
artisan dough
29
1. Put the egg/eggs into the measuring cup or jug and add sufficient water to give:
jam
30 - 31
liquid up to
pizza dough
32 - 33
rapid bake button
34 - 37
ingredients
38 - 40
adapting your own recipes
41
removing, slicing & storing bread
41
general hints & tips
42 - 43
troubleshooting guide
44 - 46
BM450 timetable for menus
47 - 53
ingredients
1kg loaf
750g loaf
500g loaf
2
1 + 1 yolk
1
egg water vegetable oil
easy blend dried yeast
see point 1
see point 1 see point 1
1½ tbsp
1½ tbsp
1 tbsp
600g
450g
350g
1½ tsp
1½ tsp
1 tsp
4 tsp
1 tbsp
2 tsp
1½ tsp
1½ tsp
1 tsp
380ml
300ml
245ml
2. Add the ingredients to the bread pan in the order listed in the above recipe.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
Basic bread - Programme 1
Basic bread - Programme 1 Sun-Dried Tomato Bread ingredients
Multi–Seeded Bread
1kg loaf
750g loaf
500g loaf
375ml
300ml
230ml
olive oil or oil from bottled sun-dried tomatoes
1½ tbsp
1 tbsp
2 tsp
unbleached white bread flour
525g
wholemeal bread flour
75g
50g
50g
finely grated Parmesan cheese
40g
25g
15g
salt
1½ tsp
1½ tsp
1 tsp
sugar
1 tbsp
2 tsp
1½ tsp
easy blend dried yeast
1½ tsp
1½ tsp
1 tsp
water
1kg loaf
750g loaf
500g loaf
380ml
300ml
245ml
1½ tbsp
1½ tbsp
1 tbsp
unbleached white bread flour
600g
450g
350g
skimmed milk powder
2 tbsp
4 tsp
1 tbsp
salt
1½ tsp
1½ tsp
1 tsp
sugar
4 tsp
1 tbsp
2 tsp
poppy seeds
3 tsp
2 tsp
2 tsp
lightly toasted sesame seeds
3 tsp
2 tsp
2 tsp
1½ tsp
1½ tsp
1½ tsp
pumpkin seeds
3 tsp
3 tsp
2 tsp
sunflower seeds
3 tsp
3 tsp
2 tsp
water olive oil
400g
300g
well drained sun-dried tomatoes
automatic dispenser
ingredients
easy blend dried yeast automatic dispenser
40g
25g
25g
1. Place the sun-dried tomatoes in the automatic dispenser. Ensure they are drained well.
1. P lace the pumpkin seeds and sunflower seeds into the automatic dispenser.
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
Basic bread - Programme 1
Basic bread - Programme 1 Chilli & Cheddar Cheese Bread ingredients
1kg loaf
750g loaf
500g loaf
sunflower oil
1½ tbsp
1 tbsp
2 tsp
red chillies, de-seeded & chopped
3 – 4
2 – 3
1 – 2
Brown Bread ingredients water vegetable oil brown bread flour
1kg loaf
750g loaf
400ml
310ml
1½ tbsp
1½ tbsp
600g
450g
5 tsp
4 tsp
1½ tsp
1½ tsp
water
250ml
200ml
180ml
skimmed milk powder
semi-skimmed milk
130ml
100ml
60ml
salt
unbleached white bread flour
540g
450g
300g
sugar
4 tsp
1 tbsp
wholemeal bread flour
2 tsp
1½ tsp
50g
50g
easy blend dried yeast
60g
mature Cheddar cheese, grated
80g
65g
50g
1½ tsp
1½ tsp
1 tsp
2 tsp
1 tsp
1 tsp
1½ tsp
1½ tsp
1 tsp
salt sugar easy blend dried yeast
1. Place the oil and chillies in a small frying pan and sauté over a medium heat for 3 – 4 minutes, until softened. Set aside to cool. Add to the bread pan with the liquids. 2. Add the ingredients to the bread pan in the order listed in the above recipe. Variation: Reduce the quantities of chillies for a milder flavour replacing with chopped spring onions if preferred. Use hot chillies such as Scotch Bonnet for a fiery taste.
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
Basic bread - Programme 1
Basic bread - Programme 1 Fruit & Nut Bran Loaf ingredients
Chocolate Bread
1kg loaf
750g loaf
water
380ml
280ml
egg
clear honey
3 tbsp
2 tbsp
water
unbleached white bread flour
600g
450g
25g
15g
skimmed milk powder
1 tbsp
salt
wheat bran
butter easy blend dried yeast
ingredients
1kg loaf
750g loaf
500g loaf
1
1
1
see point 1
see point 1 see point 1
semi- skimmed milk
140ml
100ml
80ml
unbleached white bread flour
600g
450g
350g
1 tbsp
cocoa powder
4 tsp
1 tbsp
2 tsp
1½ tsp
1½ tsp
salt
1½ tsp
1½ tsp
1 tsp
25g
25g
caster sugar
50g
40g
25g
1½ tsp
1½ tsp
butter
25g
25g
15g
1½ tsp
1½ tsp
1 tsp
100g
75g
50g
automatic dispenser
easy blend dried yeast
dried berries and cherries, chopped
50g
50g
skinned hazelnuts, roasted and chopped
50g
40g
1. Place the berries, cherries and hazelnuts into the automatic dispenser.
plain Continental- style (70% cocoa) chocolate, coarsely chopped or use plain chocolate chips
1. Put the egg into the measuring cup or jug and add sufficient water to give: liquid up to
300ml
225ml
185ml
2. Add the chocolate when the bread maker makes an audible sound after approximately 20 minutes during the kneading cycle.
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
Rapid - Programme 2
Wholewheat - Programme 3 White Rapid Bread ingredients
100% Wholemeal Bread
1kg loaf
750g loaf
500g loaf
380ml
300ml
245ml
1½ tbsp
1½ tbsp
unbleached white bread flour
600g
450g
350g
skimmed milk powder
2 tbsp
5 tsp
1 tbsp
salt
1½ tsp
1½ tsp
4 tsp 1½ tsp
water vegetable oil
sugar easy blend dried yeast
ingredients
1kg loaf
750g loaf
water
380ml
310ml
1 tbsp
wholemeal bread flour
600g
500g
skimmed milk powder
4 tsp
1 tbsp
salt
2 tsp
1½ tsp
sugar
1 tbsp
1 tbsp
1 tsp
butter
25g
25g
1 tbsp
2 tsp
easy blend dried yeast
1 tsp
1 tsp
1½ tsp
1 tsp
Note: The wholewheat programmes begin with a 30 minute pre-heat period. During this time the kneader will not operate.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
Packet Mixes
Ready prepared bread mixes can be mixed and baked in the bread maker. Check that the total weight of the mix does not exceed the maximum amount your bread maker can handle. Setting 2 can be used for most white and wholemeal packet mixes. If your wholemeal loaf does not rise sufficiently try using the wholewheat rapid cycle next time. Add the amount of water recommended by the manufacturer to the bread pan first, then add the bread mix. The timer delay is not recommended for these packet mixes as you cannot separate the yeast from the liquid.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
Wholewheat - Programme 3 Wholemeal Seeded Bread ingredients
1kg loaf
750g loaf
water
380ml
310ml
vegetable oil
1 tbsp
lemon juice
Wholewheat Rapid Programme 4
Light Wholemeal ingredients
1kg loaf
750g loaf
water
350ml
280ml
1 tbsp
lemon juice
1 tbsp
1 tbsp
1 tbsp
1 tbsp
wholemeal bread flour
500g
425g
wholemeal bread flour
500g
420g
unbleached white bread flour
100g
75g
unbleached white bread flour
100g
80g
skimmed milk powder
2 tbsp
4 tsp
skimmed milk powder
5 tsp
4 tsp
salt
1½ tsp
1 tsp
salt
2 tsp
2 tsp
sugar
1 tbsp
2 tsp
sugar
1 tbsp
1 tbsp
butter
25g
25g
poppy seeds
3 tsp
2 tsp
easy blend dried yeast
2 tsp
1½ tsp
lightly toasted sesame seeds
3 tsp
2 tsp
easy blend dried yeast
1 tsp
1 tsp
pumpkin seeds
3 tsp
2 tsp
sunflower seeds
3 tsp
2 tsp
automatic dispenser
1. Place the pumpkin seeds and sunflower seeds into the automatic dispenser.
10
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
11
Wholewheat Rapid Programme 4
French - Programme 5 Granary Bread ingredients
French Bread
1kg loaf
750g loaf
350ml
280ml
vegetable oil
1½ tbsp
1½ tbsp
lemon juice
4 tsp
1 tbsp
granary bread flour
540g
450g
water
ingredients
1kg loaf
750g loaf
water
400ml
310ml
unbleached white bread flour
540g
400g
fine French plain flour
60g
50g
1½ tsp
1½ tsp
2 tsp
2 tsp
1½ tsp
1½ tsp
salt unbleached white bread flour
12
60g
50g
skimmed milk powder
2 tbsp
4 tsp
salt
2 tsp
1½ tsp
light brown soft sugar
2 tsp
1 tsp
easy blend dried yeast
2 tsp
1½ tsp
sugar easy blend dried yeast
Note: Super fine plain flour can be used instead of French flour.
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
13
Sweet bread - Programme 6
Sweet bread - Programme 6 Brioche Bread (use light crust colour) ingredients
1kg loaf
750g loaf
500g loaf
milk
280ml
200ml
130ml
eggs
2
2
1
150g
120g
80g
butter, melted unbleached white bread flour salt
600g
500g
350g
1½ tsp
1½ tsp
1 tsp
80g
60g
30g
sugar easy blend dried yeast
2½ tsp
2 tsp
1 tsp
Cranberry, Almond & Pecan Bread ingredients
1kg loaf
750g loaf
500g loaf
water
235ml
170ml
140ml
natural plain yoghurt
180ml
140ml
115ml
unbleached white bread flour
540g
425g
350g
ground almonds
60g
50g
40g
salt
1 tsp
1 tsp
½ tsp
caster sugar
50g
40g
25g
1½ tsp
1½ tsp
1 tsp
pecan nuts, coarsely chopped
50g
40g
25g
dried cranberries, chopped
25g
25g
15g
easy blend dried yeast automatic dispenser
1. Place the pecan nuts and cranberries into the automatic dispenser.
14
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
15
Sweet bread - Programme 6
Sweet bread - Programme 6
Malted Sultana & Apricot Bread ingredients
Citrus & Walnut Bread
1kg loaf
750g loaf
500g loaf
water
315ml
255ml
200ml
malt extract
3 tbsp
2 tbsp
5 tsp
unbleached white bread flour
550g
450g
350g
skimmed milk powder
5 tsp
4 tsp
1 tbsp
mixed spice
1 tsp
½ tsp
½ tsp
caster sugar
25g
25g
25g
salt
1 tsp
1 tsp
½ tsp
butter, cut into pieces
40g
40g
25g
easy blend dried yeast
2 tsp
1½ tsp
1 tsp
automatic dispenser sultanas
50g
50g
40g
no-need-to-soak dried apricots, chopped
60g
50g
40g
caster sugar
3 tsp
3 tsp
2 tsp
milk
3 tsp
3 tsp
2 tsp
ingredients
1kg loaf
750g loaf
500g loaf
lemon yoghurt
200ml
170ml
135ml
orange juice
150ml
115ml
100ml
unbleached white bread flour
550g
450g
350g
caster sugar
40g
25g
15g
1½ tsp
1 tsp
1 tsp
butter
40g
40g
25g
easy blend dried yeast
2 tsp
1½ tsp
1 tsp
walnuts, chopped
50g
40g
25g
grated lemon rind
2 tsp
2 tsp
1 tsp
grated orange rind
2 tsp
2 tsp
1 tsp
salt
automatic dispenser
1. Place the walnuts, orange and lemon rind into the automatic dispenser.
for the glaze
1. Place the sultanas and apricots into the automatic dispenser. 2. Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust whilst still warm.
16
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
17
Quick bread - Programme 7 Time : 2hrs 8mins 1. Follow individual recipe instructions. 2. Insert and lock the bread pan into the bread maker. 3. Select programme
7
QUICK BREAD.
4. After 6 minutes’ mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.
Quick bread - Programme 7 Marmalade Cake
Gingerbread
ingredients
large
ingredients
large
butter
115g
butter
115g
golden syrup
150g
golden syrup
125g
granulated sugar
75g
treacle
50g
orange marmalade
75g
light brown soft sugar
125g
milk
180ml
milk
175ml
egg
1
egg, lightly beaten
1
plain white flour
280g
plain flour
280g
baking powder
2 tsp
ground ginger
2 tsp
bicarbonate of soda
1 tsp
baking powder
2 tsp
salt
pinch
bicarbonate of soda
1 tsp
1. Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
1. Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2. Add the milk and egg. 2. Add the milk and egg to the bread pan. 3. Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan. Variation: Finish this cake with a topping after baking and cooling. Mix together 140g full-fat soft cheese or mascarpone cheese, 40g sifted icing sugar and 15ml (1 tbsp) cut mixed peel or orange marmalade. Spread over the top of the cake.
18
3. Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the bread pan. Note: Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
19
Cake - Programme 8 Time : 1hr 22mins 1. Follow individual recipe instructions. 2. Insert and lock the bread pan into the bread maker. 3. Select programme
8
CAKE.
4. After 6 minutes’ mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.
Cake - Programme 8
Banana & Cinnamon Tea Bread
Caribbean Tea Bread
ingredients
large
ingredients
large
butter
115g
butter, melted
50g
golden syrup
200g
milk
light soft brown sugar
50g
eggs, lightly beaten
plain flour
280g
plain flour
280g
baking powder
2 tsp
baking powder
1 tbsp
bicarbonate of soda
1 tsp
salt
pinch
ground cinnamon
½ tsp
caster sugar
115g
peeled ripe bananas
200g
desiccated coconut
25g
ready to eat, dried tropical fruits, coarsely chopped
75g
eggs
2
crème fraîche
85g
milk
60ml
170ml 2
1. Add the melted butter, milk and eggs to the bread pan.
1. Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2. Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and tropical fruits. Add all the ingredients to the bread pan.
2. Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk. 3. S ift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to the bread pan. Variation: For a Banana, Date and Walnut Tea Bread add 40g chopped dates and 40g chopped walnuts, after scraping down after 6 minutes.
20
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
21
Cake - Programme 8 Time : 1hr 22mins 1. Follow individual recipe instructions. 2. Insert and lock the bread pan into the bread maker. 3. Select programme
8
CAKE.
4. After 6 minutes’ mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.
Cake - Programme 8
Banana & Cinnamon Tea Bread
Caribbean Tea Bread
ingredients
large
ingredients
large
butter
115g
butter, melted
50g
golden syrup
200g
milk
light soft brown sugar
50g
eggs, lightly beaten
plain flour
280g
plain flour
280g
baking powder
2 tsp
baking powder
1 tbsp
bicarbonate of soda
1 tsp
salt
pinch
ground cinnamon
½ tsp
caster sugar
115g
peeled ripe bananas
200g
desiccated coconut
25g
ready to eat, dried tropical fruits, coarsely chopped
75g
eggs
2
crème fraîche
85g
milk
60ml
170ml 2
1. Add the melted butter, milk and eggs to the bread pan.
1. Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2. Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and tropical fruits. Add all the ingredients to the bread pan.
2. Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk. 3. Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to the bread pan. Variation: For a Banana, Date and Walnut Tea Bread add 40g chopped dates and 40g chopped walnuts, after scraping down after 6 minutes.
20
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
21
99 Gluten free - Programme Programme
Gluten free - Programme 9 Bread Mix Recipes
The following recipes using gluten-free bread mixes and gluten-free flours have been tried and tested in the BM450 bread maker. Making gluten-free bread is different from baking normal bread using wheat flour and the guidelines below should be noted and followed:
1. R emove the bread pan from the bread maker and fit the kneader. 2. Pour the water into the bread pan and then add the rest of the ingredients in the order listed in each recipe.
• It is important to avoid cross-contamination with flours that contain gluten, especially if the gluten-free bread is needed for health reasons. It may be worth purchasing a second bread pan if you are making normal breads in the bread maker as well. Otherwise take care that the bread pan, utensils and any other equipment used are cleaned thoroughly between uses.
3. Insert and lock the bread pan in the bread maker. Select programme 9 GLUTEN FREE . Then press start.
• For best results weigh all the ingredients including the water.
4. A fter 5 minutes’ mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.
• The gluten-free mixes will form a thick batter/cake mix instead of a ball of dough that is produced during traditional baking. It is important to scrape down during the kneading stage to ensure that all the ingredients are completely incorporated. • Most gluten-free mixes come with yeast that is gluten free. If using other brands of yeast it is important to check with the manufacturer to ensure that it is gluten free. • Gluten-free mixes such as Glutafin®, Trufree® and Juvela® are available on prescription from Chemists and are also stocked by some health food stores. • In most mixes, xanthan gum or guar gum are included in the ingredients list. These are both creamy powders that give strength to the structure and help the bread to rise and set when baking. Guar gum is high in fibre and may have a laxative effect for people with a sensitive digestive system. • Remove the bread pan from the bread maker immediately after the baking cycle is completed. Do not use the keep warm function. Leave the bread in the bread pan for approximately 5 minutes before removing and placing it on a cooling rack. • It is normal for gluten-free bread to be heavy and slightly dense in texture and have a paler crust colour compared to normal bread. The results may vary depending on the packet mixes or gluten-free flours used.
5. At the end of the baking cycle, switch off and remove the bread pan using oven gloves. Turn out onto a wire rack.
Basic White Bread - Mixes Juvela® gluteningredients Glutafin® bread free mix water
450ml
400ml
sunflower oil
3 tbsp
2 tbsp
gluten-free bread mix
500g
500g
easy blend dried yeast
2 tsp
2 tsp
Note: If allowed, 4 tsp of skimmed milk powder can be added to give a darker crust colour.
• The bread should be stored in a cool, dry place and used within 2 days or sliced and stored in the freezer. • Do not use the delay timer when making gluten-free bread as some of the ingredients are perishable and may spoil.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
22
23
Gluten free - Programme 9
Gluten free - Programme 9
Bread Mix Recipes
ingredients
1. Remove the bread pan from the bread maker and fit the kneader. 2. Pour the water into the bread pan and then add the rest of the ingredients in the order listed in each recipe. 3. Insert and lock the bread pan in the bread maker. Select programme 9 GLUTEN FREE. Then press start. 4. After 5 minutes’ mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated. 5. At the end of the baking cycle, switch off and remove the bread pan using oven gloves. Turn out onto a wire rack.
Basic Gluten-Free Bread ingredients
quantity
water
410ml
eggs
160g
sunflower oil (or other vegetable oil)
45ml
cider vinegar
5ml
white rice flour
330g
tapioca flour
85g
potato flour
85g
xanthan gum
2 tsp
salt
1 tsp
sugar
25g
yeast
1½ tsp
1
24
quantity
water
410ml
eggs
160g
sunflower oil (or other vegetable oil)
45ml
cider vinegar
5ml
white rice flour
260g
brown rice flour
65g
chick pea flour
65g
cornflour or potato flour
110g
xanthan gum
2 tsp
salt
1 tsp
sugar
25g
yeast
1½ tsp
Note: Both recipes will produce a loaf with a flat top and a slightly aerated crumb texture.
Variations For Both Recipes
Multigrain bread add with other ingredients
Fruit bread allow mix to knead for 10 minutes then add
pumpkin seeds
3 tsp
sultanas
40g
sunflower seeds
3 tsp
raisins
40g
poppy seeds
2 tsp
currants
40g
sesame seeds
2 tsp
tsp = 5ml teaspoon tbsp = 15ml tablespoon
Basic Gluten-Free Bread 2
tsp = 5ml teaspoon tbsp = 15ml tablespoon
25
Dough - Programme 10 Croissant ingredients
makes 18
makes 12
230ml
150ml
1
1
500g
350g
3. Add the salt, sugar and 25g butter. Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast.
1½ tsp
1 tsp
sugar
4 tsp
1 tbsp
4.Insert and lock the bread pan into the bread maker. Select programme 10 DOUGH. Press start. Meanwhile shape the softened butter into a 2 cm (¾ in) thick block.
butter
25g + 250g softened
25g + 175g softened
1½ tsp
1½ tsp
semi-skimmed milk egg unbleached white bread flour salt
easy blend dried yeast for the glaze: egg yolk milk
2
1
2 tbsp
1 tbsp
1. Remove the bread pan from the bread maker and fit the kneader. 2. Pour the milk into the bread pan. Add the egg. Sprinkle the flour over, ensuring it covers the liquids.
5. At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock back. Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter on one half, fold over the dough and seal the edges to enclose the butter. 6. Roll into a 2 cm (¾ in) thick rectangle, twice as long as it is wide. Fold the bottom third up and the top third down and seal. Wrap in clear film and chill for 20 minutes. Repeat the rolling, folding and chilling twice more, turning the dough by 90° each time. 7. Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then crossways into equal triangles with 15 cm (6 in) bases, discarding the trimmings at each end. 8. Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with the tip underneath. Curve into a crescent shape. Place on two baking sheets spaced apart. 9. Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes, or until doubled in size. Meanwhile preheat the oven to 200°C/400°F/Gas 6. 10. Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for 15-20 minutes until crisp and golden. Transfer to a wire rack to cool. Variation: For chocolate croissant, place a small square of chocolate or 10 ml (2 tsp) grated chocolate at the wide end of the dough before shaping, making sure it is enclosed when the croissant is rolled up.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
26
27
Dough - Programme 10
Dough - Programme 11
Naan Bread ingredients
makes 6
makes 3
water
180ml
90ml
water
natural yoghurt
6 tbsp
3 tbsp
egg
melted butter, ghee or olive oil
2 tbsp
1 tbsp
unbleached white bread flour
450g
salt
1 tsp
sugar
2 tsp 25g
unbleached white bread flour
2. Pour the water, yoghurt, melted butter, ghee or oil into the bread pan. Then add the rest of the ingredients except for the yeast. 3. Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast. 4. Insert and lock the bread pan into the bread maker. Select programme 10 DOUGH from the menu. Press start. 5. Just before the end of the cycle place 3 baking sheets in the oven and preheat the oven to its highest setting. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and divide into 3 equal pieces and shape into balls.
28
ingredients
450g
225g
1½ tsp
1 tsp
butter
sugar
2 tsp
1 tsp
easy blend dried yeast
butter
25g
25g
easy blend dried yeast
1½ tsp
1 tsp
melted butter or ghee, for brushing
6 tbsp
3 tbsp
salt
1. Remove the bread pan from the bread maker and fit the kneader.
Artisan Dough 750g loaf 240ml 1
1½ tsp
6. Roll out into oval shapes about 25cm (10 in) long and 13 cm (5 in) wide. Preheat the grill. Place the naan on the preheated baking sheets and bake for 4-5 minutes, until puffed up. Remove from the oven and place under the preheated grill, until browned slightly and puffed up. 7. Brush with melted butter or ghee and serve warm. Variations: Add 5 ml (1 tsp) each of ground coriander and cumin with the flour for a spicy naan. To make wholemeal naan substitute 50% of the white bread flour with wholemeal. If wished include a crushed garlic clove and/or a little freshly ground black pepper for a savoury twist. Black pepper can also be used as a final dusting after brushing with melted butter or ghee. tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
29
Jam - Programme 12 Time : 1hr 25mins • Throughout the jam cycle the kneader will stir the ingredients. •A lways use ripe fresh fruit for the best results and cut large fruits into halves or quarters. • Use jam sugar with added pectin to ensure a good set. • If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice. • Always use oven gloves to remove the bread pan as it will be very hot. • You should be present throughout the whole cooking process to keep an eye on the boiling jam, to make sure it doesn’t boil over, and if necessary to occasionally stir the jam. • Transfer the cooked jam to a clean, sterilised jar, seal and label.
Jam - Programme 12 Apricot Jam
Summer Fruits Jam makes 350g jam
ingredients
makes 450g jam
fresh ripe apricots
250g
strawberries
115g
lemon juice
2 tsp
raspberries
115g
water
1 tbsp
redcurrants
75g
jam sugar with pectin
250g
lemon juice
1 tsp
jam sugar with pectin
300g
ingredients
butter
15g
1. Remove the bread pan from the bread maker and fit the kneader. Halve and stone the apricots. Cut each half into four pieces and place in the bread pan. Add the rest of the ingredients. 2. Insert and lock the bread pan into the bread maker. Close the lid and select programme 12 JAM. 3. Allow to mix for 15 minutes, then if necessary scrape down the sides of the bread pan with a wooden spoon to remove any sugar. Take care as the bread pan is hot. 4. At the end of the cycle, turn off then remove the bread pan using oven gloves.
butter
15g
1. R emove the bread pan from the bread maker and fit the kneader. Halve the strawberries if large and place in the bread pan with the raspberries and redcurrants. Add the rest of the ingredients. 2. Insert and lock the bread pan into the bread maker. Close the lid and select programme 12 JAM. 3. At the end of the cycle, turn off and then remove the bread pan using oven gloves. 4. C arefully pour the jam into a sterilised jar, seal and label.
5. Carefully pour the jam into a sterilised jar, seal and label. Variation: Plums can be substituted for the apricots.
30
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
31
Pizza dough - Programme 13 Pizza
ingredients
makes makes 2x30cm (12in) 1x30cm (12in)
water
250ml
140ml
olive oil
1 tbsp
1 tbsp
unbleached white bread flour
450g
225g
1½ tsp
1 tsp
sugar
1 tsp
½ tsp
easy blend dried yeast
1 tsp
½ tsp
sun-dried tomato paste
8 tbsp
4 tbsp
dried oregano
2 tsp
1 tsp
mozzarella cheese, sliced
280g
140g
fresh plum tomatoes, roughly chopped
8
4
yellow pepper, seeded and cut into thin strips
1
½
green pepper, seeded and cut into thin strips
1
½
mushrooms, sliced
100g
50g
Dolcellate® cheese, cut into small pieces
100g
50g
Parma ham, torn into pieces
100g
50g
freshly grated Parmesan cheese
50g
25g
fresh basil leaves
12
6
salt and freshly ground black pepper
to taste
to taste
olive oil
2 tbsp
1 tbsp
salt
for the topping:
Pizza 1. R emove the bread pan from the bread maker and fit the kneader. 2. Pour the water and olive oil into the bread pan. Add the flour, salt and sugar. 3. Make a well in the centre of the flour, but not down as far as the liquid and add the yeast. 4. Insert and lock the bread pan into the bread maker. Select programme 13 PIZZA DOUGH from the menu. Press start. Lightly oil a pizza pan or baking sheet. 5. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough. Roll out into a 30 cm (12 in) round and place in the prepared pan or on the baking sheet. 6. Preheat the oven to 220°C/425°F/Gas 7. Spread the sun-dried tomato paste over the pizza base. Sprinkle with oregano and top with 2⁄3 of the mozzarella cheese. 7. Scatter with tomatoes, peppers, mushrooms, Dolcellate® cheese, Parma ham, remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and pepper and drizzle with olive oil. 8. Bake for 18-20 minutes, or until golden and serve immediately.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
32
33
Rapid bake button
Rapid bake button Rustic White
Your bread maker has an extra-fast bread cycle, which will knead, prove and cook a delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the guidelines given below.
ingredients
large
• Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is optimum). Cold water will result in a shorter loaf; if hot water is used, it will kill the yeast. For best results measure the water temperature with a thermometer or mix 25% boiling water with 75% of cold water.
semi-skimmed milk, lukewarm
230ml
water, lukewarm
180ml
• Bread recipes should contain at least 65% white bread flour on this cycle. 100% wholemeal or other whole grain breads will produce poor results as there is insufficient time for the dough to rise.
unbleached white bread flour
450g
wholemeal bread flour
150g
salt
1 tsp
sugar
4 tsp
butter
25g
easy blend dried yeast
4 tsp
• The salt level is reduced for breads made using this cycle as salt retards yeast activity. However do not eliminate it completely as it is important for the taste and texture of the bread. Use 5ml (1 tsp) of salt with 600g of flour. • The yeast levels are higher on this cycle to help ensure a rapid rise. Use 15-20ml (3-4 tsp) of easy blend fast action dried yeast. • If you want to make several loaves in succession on this rapid cycle, leave the lid open and the bread maker switched off for 30 minutes between loaves. This will allow the temperature sensor within the bread maker to work accurately, which is critical on a short bread cycle. • Breads made using this cycle will not rise as high as loaves made on other settings, they will have a softer crust and be a little denser, which is normal.
tsp = 5ml teaspoon tbsp = 15ml tablespoon
34
35
Rapid bake button
Rapid bake button Carrot & Coriander Bread ingredients
large
carrot, freshly grated, at room temperature
235g
water, lukewarm
280ml
sunflower oil
2 tbsp
fresh chopped coriander
4 tsp
unbleached white bread flour
600g
ground coriander
2 tsp
salt
1 tsp
sugar
5 tsp
easy blend dried yeast
4 tsp
Caramelised Onion Bread ingredients butter large onion, chopped
large 50g 1
semi-skimmed milk, lukewarm
350ml
unbleached white bread flour
530g
wholemeal bread flour
70g
salt
1 tsp
sugar
4 tsp
freshly ground black pepper
1 tsp
easy blend dried yeast
4 tsp
1. M elt the butter in a frying pan and sauté the onions over a low heat until golden. Remove from the heat. Stir in the milk.
36
tsp = 5ml teaspoon
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
tbsp = 15ml tablespoon
37
Ingredients The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf. Wheat flours Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran; and an inner kernel, which contains the wheat germ and endosperm which, when mixed with the water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise. White flours These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong white flour or white bread flour, because this has a higher protein level, necessary for gluten development. Do not use plain white flour or self-raising flour for making yeast risen breads in your bread maker, as inferior loaves will be produced. There are several brands of white bread flour available; use a good quality one, preferably unbleached, for the best results. Wholemeal flours Wholemeal flours include the bran and wheat germ, giving the flour a nutty flavour and producing a coarser textured bread. Again strong wholemeal or wholemeal bread flour must be used. Loaves made with 100% wholemeal flour will be more dense than white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs rise more slowly. Use the special wholewheat programmes to allow time for the bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make a quick wholemeal loaf using the rapid wholewheat setting. Strong brown flour This can be used in combination with white flour, or on its own. It contains about 80-90% of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. You may need to add a little extra liquid. Granary bread flour A combination of white, wholemeal and rye flours mixed with malted wholewheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour.
Ingredients Salt A small quantity of salt is essential in bread making for dough development and flavour. Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided as most do not contain sodium.
• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
• Too much salt will prevent the dough rising sufficiently.
Sweeteners Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.
•S ugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finish to the crust.
• Sugar attracts moisture, so improving the keeping qualities.
•S ugar provides food for the yeast, although not essential, as the modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, it will make the dough more active.
•S weet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. Use the sweet bread cycle for these breads.
• If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly.
Fats and Oils A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25g or 22ml (1½ tbsp) vegetable oil. Where a recipe uses larger amounts so the flavour is more noticeable, butter will provide the best result.
•O live oil or sunflower oil can be used instead of butter, adjust the liquid content for amounts over 15ml (1 tbsp) accordingly. Sunflower oil is a good alternative if you are concerned about the cholesterol level.
•D o not use low-fat spreads as they contain 40% water so do not have the same properties as butter.
Non-wheat flours Other flours such as rye can be used with white and wholemeal flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount adds a distinctive tang. Do not use on its own, as it will produce a sticky dough, which will produce a dense, heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf. These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives.
38
39
Ingredients Liquid Some form of liquid is essential; usually water or milk is used. Water produces a crisper crust than milk. Water is often combined with skimmed milk powder. This is essential if using the time delay as fresh milk will deteriorate. For most programmes water straight from the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
Adapting your own recipes After you have baked some of the recipes supplied you may wish to adapt a few of of your own favourites, which previously have been mixed and kneaded by hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe, and use it as a guide. Read through the following guidelines to help you, and be prepared to make adjustments as you go along. •M ake sure you use the correct quantities for the bread maker. Do not exceed the recommended maximum. If necessary, reduce the recipe to match the flour and liquid quantities in the bread maker recipes.
• On very cold days measure the water and leave to stand at room temperature for 30 minutes before use. If using milk straight from the fridge do likewise.
•A lways add the liquid to the bread pan first. Separate the yeast from the liquid by adding after the flour.
• Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and fromage frais can all be used as part of the liquid content to produce a more moist, tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in the country-style breads and sour doughs.
•U se skimmed milk powder and water instead of fresh milk, if using the timer delay setting.
• Eggs may be added to enrich the dough, improve the colour of the bread and help add structure and stability to the gluten during rising. If using eggs reduce the liquid content accordingly. Place the egg in a measuring cup and top with liquid to the correct level for the recipe. Yeast Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences. For best results use dried yeast. The use of fresh yeast is not recommended as it tends to give more variable results than dried yeast. Do not use fresh yeast with the delay timer. If you wish to use fresh yeast note the following: 6g fresh yeast = 1 tsp dried yeast. Mix the fresh yeast with 1 tsp sugar and 2 tbsp of the water (warm). Leave for 5 minutes until frothy. Then add to the rest of the ingredients in the pan. To get the best results the yeast quantity may need to be adjusted. Use the amounts stated in the recipes; too much could cause the bread to over-rise and spill over the top of the bread pan. Once a sachet of yeast is opened, it should be used within 48 hours, unless stated otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be stored in the freezer until required. Use dried yeast before its use by date, as the potential gradually deteriorates with time. You may find dried yeast which has been manufactured especially for use in bread makers. This will also produce good results, though you may need to adjust the quantities recommended.
•R eplace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1 tsp (5ml) dried yeast. • If your conventional recipe uses egg, add the egg as part of the total liquid measurement. •K eep the yeast separate from the other ingredients in the pan until mixing commences. •C heck the consistency of the dough during the first few minutes of mixing. Bread makers require a slightly softer dough, so you may need to add extra liquid. The dough should be wet enough to gradually relax back.
Removing, slicing and storing bread •F or best results, once your loaf is baked, remove it from the bread maker and turn out of the bread pan immediately, although your bread maker will keep it warm for up to an hour if you are not around. •R emove the bread pan from the bread maker using oven gloves, even if it is during the warm cycle. Turn the pan upside-down and shake several times to release the cooked bread. If the bread is difficult to remove, try knocking the corner of the bread pan on a wooden board, or rotate the base of the shaft underneath the bread pan. •T he kneader should remain inside the bread pan when the bread is released, however occasionally it may remain inside the loaf of bread. If so, remove it before slicing the bread, using a heat resistant plastic utensil to prise it out. Do not use a metal implement as this may scratch the non-stick coating on the kneader. •L eave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to escape. The bread will be difficult to slice if cut hot. Storing •H ome-made bread does not contain any preservatives so should be eaten within 2-3 days of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal. •C rispy French-style bread will soften on storage, so is best left uncovered until sliced. If you wish to keep your bread for a few days, store it in the freezer. Slice the bread before freezing, for easy removal of the amount required.
40
41
General hints and tips The results of your bread making are dependent on a number of different factors, such as the quality of ingredients, careful measuring, temperature and humidity.
General hints and tips • Cut butter and other fats into small pieces before adding to the bread pan.
To help ensure successful results, there are a few hints and tips worth noting.
•R eplace part of the water with fruit juices such as orange, apple or pineapple when making fruit flavoured breads.
The bread maker is not a sealed unit and will be affected by temperature. If it is a very hot day or the bread maker is used in a hot kitchen, then the bread is likely to rise more than if it is cold. The optimum room temperature is between 20°C/ 68°F and 24°C/ 75°F.
•V egetable cooking juices can be added as part of the liquid. Water from cooking potatoes contains starch, which is an additional source of food for the yeast and helps to produce a well-risen, softer, longer-lasting loaf.
• On very cold days, let the water from the tap stand at room temperature for 30 minutes before use. Likewise with ingredients from the fridge.
•V egetables such as grated carrot, courgette or cooked mashed potato can be added for flavour. You will need to reduce the liquid content of the recipe as these foods contain water. Start with less water and check the dough as it begins to mix and adjust if necessary.
• Use all the ingredients at room temperature unless stated otherwise in the recipe, e.g. for the rapid 1 hour cycle you will need to warm the liquid. • Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast dry and separate from any other liquids added to the bread pan, until mixing commences. • Accurate measuring is probably the most crucial factor for a successful loaf. Most problems are due to inaccurate measuring or omitting an ingredient. Follow either metric or imperial measurements; they are not interchangeable. Use the measuring cup and spoon provided. • Always use fresh ingredients, within their use by date. Perishable ingredients such as milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm conditions. These should only be used in breads which are made immediately.
•D o not exceed the quantities given in recipes as you may damage your bread maker. • If the bread does not rise well, try replacing the tap water with boiled or cooled water. If your tap water is heavily chlorinated and fluorinated this may affect the bread rising. Hard water can also have this effect. • It is worth checking the dough after about 5 minutes’s continuous kneading. Keep a flexible rubber spatula next to the bread maker, so you can scrape down the sides of the pan if some of the ingredients stick to the corners. Do not place near the kneader, or impede its movement. Also check the dough to see if it has the correct consistency. If the dough is crumbly or the bread maker seems to be labouring, add a little extra water. • Do not open the lid during the proving or baking cycle as this may cause the bread to collapse.
• Do not add too much fat as it forms a barrier between the yeast and flour, slowing down the action of the yeast, which could result in a heavy, compact loaf.
42
43
Troubleshooting guide
Troubleshooting guide
The following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making. Possible Cause
Problem
Solution
Problem
2. Flat loaves, no rising
44
Solution
Loaf Size and Shape
Loaf Size and Shape 1. Bread does not rise enough
Possible Cause
• Wholemeal breads will be lower than white breads due to less gluten-forming protein in wholewheat flour
Normal situation, no solution
• Not enough liquid
Increase liquid by 15ml/3 tsp
• Sugar omitted or not enough added
Assemble ingredients as listed in recipe
• Wrong type of flour used
You may have used plain white flour instead of strong bread flour which has a higher gluten content. Do not use all-purpose flour
• Wrong type of yeast used
For best results use only fast action ‘easy blend’ yeast
• Not enough yeast added or too old
Measure amount recommended and check expiry date on package
• Rapid bread cycle chosen
This cycle produces shorter loaves. This is normal
• Yeast and sugar came into contact with each other before kneading cycle
Make sure they remain separate when added to the bread pan
• Yeast omitted
Assemble ingredients as listed in the recipe
• Yeast too old
Check expiry date
• Liquid too hot
Use liquid at correct temperature for bread setting being used
• Too much salt added
Use amount recommended
• If using timer, yeast got wet before bread making process started
Place dry ingredients into corners of pan and make slight well in centre of dry ingredients for yeast to protect it from liquids
3. Top inflated - mushroom-like in appearance
4. Top and sides cave in
5. Gnarly, knotted top - not smooth
6. Collapsed while baking
• Too much yeast
Reduce yeast by ¼ tsp
• Too much sugar
Reduce sugar by 1 tsp
• Too much flour
Reduce flour by 6 to 9 tsp
• Not enough salt
Use amount of salt recommended in recipe
• Warm, humid weather
Reduce liquid by 15ml/3 tsp and yeast by ¼ tsp
• Too much liquid
Reduce liquid by 15ml/3 tsp next time or add a little extra flour
• Too much yeast
Use amount recommended in recipe or try a quicker cycle next time
• High humidity and warm weather may have caused the dough to rise too fast
Chill the water or add milk straight from the fridge
• Not enough liquid
Increase liquid by 15ml/3 tsp
• Too much flour
Measure flour accurately
• Tops of loaves may not all be perfectly shaped, however this does not effect wonderful flavour of bread
Make sure dough is made under the best possible conditions
• Bread maker was placed in a draught or may have been knocked or jolted during rising
Reposition bread maker
• Exceeding capacity of bread pan
Do not use more ingredients than recommended for large loaf (max 1kg)
• Not enough salt used or omitted (salt helps prevent the dough over-proving)
Use amount of salt recommended in recipe
• Too much yeast
Measure yeast accurately
• Warm, humid weather
Reduce liquid by 15ml/3 tsp and reduce yeast by ¼ tsp
45
Troubleshooting guide Possible Cause
Problem
BM450 Timetable for Menu - Programme 1 Solution
Loaf Size and Shape 7. Loaves uneven, shorter on one end
• Dough too dry and not allowed to rise evenly in pan
Increase liquid by 15ml/3 tsp
Bread Texture 8. Heavy dense texture
9. Open, coarse, holey texture
10. Centre of loaf is raw, not baked enough
11. Bread doesn’t slice well, very sticky
White Crust Colour
Light
Medium
Dark
Weight
500g
750g
1kg
500g
750g
1kg
500g
750g
1kg
• Too much flour
Measure accurately
Preheat
0min
0min
0min
0min
0min
0min
0min
0min
0min
• Not enough yeast
Measure right amount of recommended yeast
Knead 1
3min
3min
3min
3min
3min
3min
3min
3min
3min
• Not enough sugar
Measure accurately
Knead 2
31min
31min
31min
31min
31min
31min
31min
31min
31min
• Salt omitted
Assemble ingredients as listed in recipe
Rise 1
26min
26min
26min
26min
26min
26min
26min
26min
26min
• Too much yeast
Measure right amount of recommended yeast
Knead 3
15s
15s
15s
15s
15s
15s
15s
15s
15s
• Too much liquid
Reduce liquid by 15ml/3 tsp
Rise 2
25min
25min
25min
25min
25min
25min
25min
25min
25min
• Too much liquid
Reduce liquid by 15ml/3 tsp
Knead 4
15s
15s
15s
15s
15s
15s
15s
15s
15s
• Power cut during operation
If power is cut during operation for more than 8 minutes you will need to remove the unbaked loaf from the pan and start again with fresh ingredients
Rise 3
55min
55min
55min
55min
55min
55min
55min
55min
55min
Bake
37min
40min
43min
45min
50min
55min
60min
65min
70min
Total
2:57
3:00
3:03
3:05
3:10
3:15
3:20
3:25
3:30
• Quantities were too large and the bread maker could not cope
Reduce amounts to maximum quantities allowed
Automatic Dispenser
2:37
2:40
2:43
2:45
2:50
2:55
3:00
3:05
3:10
• Sliced while too hot
Allow bread to cool on rack for at least 30 minutes to release steam, before slicing
Keep warm
1h
1h
1h
1h
1h
1h
1h
1h
1h
• Not using a proper knife
Use a good bread knife
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
Delay
Crust Colour and Thickness
46
12. Dark crust colour/too thick
• DARK crust setting used
Use medium or light setting the next time
13. Loaf of bread is burnt
• Bread maker malfunctioning
Refer to “Service and customer care” section
14. Crust too light
• Bread not baked long enough
Extend baking time
• No milk powder or fresh milk in recipe
Add 15ml/3 tsp skimmed milk powder or replace 50% of water with milk to encourage browning
47
BM450 Timetable for Menu - Programme 2
BM450 Timetable for Menu - Programme 3
White Rapid
Wholewheat
Crust Colour
Medium
Dark
Crust Colour
Light
Medium
Dark
Weight
500g
750g
1kg
500g
750g
1kg
500g
750g
1kg
Weight
500g
750g
1kg
500g
750g
1kg
500g
750g
1kg
Preheat
0min
0min
0min
0min
0min
0min
0min
0min
0min
Preheat
30min
30min
30min
30min
30min
30min
30min
30min
30min
Knead 1
3min
3min
3min
3min
3min
3min
3min
3min
3min
Knead 1
2min
2min
2min
2min
2min
2min
2min
2min
2min
Knead 2
31min
31min
31min
31min
31min
31min
31min
31min
31min
Knead 2
28min
28min
28min
28min
28min
28min
28min
28min
28min
Rise 1
26min
26min
26min
26min
26min
26min
26min
26min
26min
Rise 1
45min
45min
45min
45min
45min
45min
45min
45min
45min
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
55min
55min
55min
55min
55min
55min
55min
55min
55min
35min
35min
35min
35min
35min
35min
35min
35min
35min
0s
0s
0s
0s
0s
0s
0s
0s
0s
15s
15s
15s
15s
15s
15s
15s
15s
15s
Rise 3
0min
0min
0min
0min
0min
0min
0min
0min
0min
Rise 3
80min
80min
80min
80min
80min
80min
80min
80min
80min
Bake
37min
40min
43min
45min
50min
55min
60min
65min
70min
Bake
40min
44min
48min
45min
50min
55min
54min
60min
64min
Total
2:32
2:35
2:38
2:40
2:45
2:50
2:55
3:00
3:05
Total
4:20
4:24
4:28
4:25
4:30
4:35
4:34
4:40
4:44
Automatic Dispenser
2:12
2:15
2:18
2:20
2:25
2:30
2:35
2:40
2:45
Automatics Dispenser
3:34
3:38
3:42
3:39
3:44
3:49
3:48
3:54
3:58
Keep warm
1h
1h
1h
1h
1h
1h
1h
1h
1h
Keep warm
1h
1h
1h
1h
1h
1h
1h
1h
1h
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
Knead 3 Rise 2 Knead 4
Delay
48
Light
Knead 3 Rise 2 Knead 4
Delay
49
BM450 Timetable for Menu - Programme 4
BM450 Timetable for Menu - Programme 5
Wholewheat Rapid
French
Crust Colour
Medium
Dark
Crust Colour
Light
Medium
Dark
Weight
500g
750g
1kg
500g
750g
1kg
500g
750g
1kg
Weight
500g
750g
1kg
500g
750g
1kg
500g
750g
1kg
Preheat
5min
5min
5min
5min
5min
5min
5min
5min
5 min
Preheat
0min
0min
0min
0min
0min
0min
0min
0min
0min
Knead 1
3min
3min
3min
3min
3min
3min
3min
3min
3min
Knead 1
3min
3min
3min
3min
3min
3min
3min
3min
3min
Knead 2
25min
25min
25min
25min
25min
25min
25min
25min
25min
Knead 2
30min
30min
30min
30min
30min
30min
30min
30min
30min
Rise 1
30min
30min
30min
30min
30min
30min
30min
30min
30min
Rise 1
32min
32min
32min
32min
32min
32min
32min
32min
32min
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
15s
46min
46min
46min
46min
46min
46min
46min
46min
46min
30min
30min
30min
30min
30min
30min
30min
30min
30min
0s
0s
0s
0s
0s
0s
0s
0s
0s
15s
15s
15s
15s
15s
15s
15s
15s
15s
Rise 3
0min
0min
0min
0min
0min
0min
0min
0min
0min
Rise 3
55min
55min
55min
55min
55min
55min
55min
55min
55min
Bake
40min
44min
48min
45min
50min
55min
54min
60min
64min
Bake
42min
53min
64min
62min
66min
70min
65min
72min
74min
Total
2:29
2:33
2:37
2:34
2:39
2:44
2:43
2:49
2:53
Total
3:12
3:23
3:34
3:32
3:36
3:40
3:35
3:42
3:44
Automatic Dispenser
2:10
2:14
2:18
2:15
2:20
2:25
2:24
2:30
2:34
Automatic Dispenser
2:53
3:04
3:15
3:13
3:17
3:21
3:16
3:23
3:25
Keep warm
1h
1h
1h
1h
1h
1h
1h
1h
1h
Keep warm
1h
1h
1h
1h
1h
1h
1h
1h
1h
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
Knead 3 Rise 2 Knead 4
Delay
50
Light
Knead 3 Rise 2 Knead 4
Delay
51
BM450 Timetable for Menu - Programme 6
BM450 Timetable for Menu - Programme 7-14
Sweet Bread
Programme
Crust Colour
Light
Medium
Dark
8
9
10
11
12
13
14
Quick Bread
Cake
Gluten Free
Dough
Artisan Dough
Jam
Pizza Dough
Bake
N/A Medium
N/A
N/A
N/A
N/A
N/A
N/A
Rapid Bake Button
Weight
500g
750g
1kg
500g
750g
1kg
500g
750g
1kg
Preheat
0min
0min
0min
0min
0min
0min
0min
0min
0min
Weight
N/A
N/A
750g 1kg
N/A
N/A
N/A
N/A
N/A
1kg
Knead 1
3min
3min
3min
3min
3min
3min
3min
3min
3min
Preheat
N/A
N/A
8min 8min
0min
0min
0min
0min
0min
0min
Knead 2
31min
31min
31min
31min
31min
31min
31min
31min
31min
Knead 1
3min
3min
4min 4min
3min
5min
0min
3min
0min
3min
Rise 1
31min
31min
31min
31min
31min
31min
31min
31min
31min
Knead 2
20min
4min
19min 19min
27min
45min
85min
27min
0min
12min
15s
15s
15s
15s
15s
15s
15s
15s
15s
Rise 1
0min
0min
48min 48min
60 min
70min
0min
60min
0min
18min
30min
30min
30min
30min
30min
30min
30min
30min
30min
0s
0s
0s 0s
0min
10s
0min
0min
0min
0min
15s
15s
15s
15s
15s
15s
15s
15s
15s
0min
0min
0min 0min
0min
85min
0min
0min
0min
0min
Rise 3
50min
50min
50min
50min
50min
50min
50min
50min
50min
0s
0s
0s 0s
0s
10s
0s
0min
0s
0s
Bake
52min
54min
56min
54min
57min
60min
58min
61min
64min
Rise 3
0min
0min
0min 0min
0min
110min
0min
0min
0min
0min
Total
3:17
3:19
3:21
3:19
3:22
3:25
3:23
3:26
3:29
Bake
105min
75min
95min 100min
0min
0min
70min
0min
10-90mins
25min
Automatic Dispenser
2:57
2:59
3:01
2:59
3:02
3:05
3:03
3:06
3:09
Total
2:08
1:22
2:54 2:59
1:30
5:15
1:25
1:30
0:10-1:30
0:58
Keep warm
1h
1h
1h
1h
1h
1h
1h
1h
1h
Automatic Dispenser
N/A
N/A
2:37 2:42
1:14
4:39
N/A
1:14
N/A
N/A
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
Keep warm
22min
22min
1h 1h
N/A
N/A
20min
N/A
1h
1h
N/A
N/A
N/A N/A
N/A
N/A
N/A
N/A
N/A
N/A
Knead 3 Rise 2 Knead 4
Delay
Crust
Knead 3 Rise 2 Knead 4
Delay
52
7
Medium
Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH. Tel: +44(0)23 9247 6000
53
19413/1
www.kenwoodworld.com
